Quinoa and Broccoli Spoon Salad

Delectable and so good for you!

I am looking for ways to eat more raw veggies and this delectable dish does the trick! As an added bonus, there are apples and pecans in the recipe too. Give it a try and let me know what you think.

David Malosh for The New York Times. Food Stylist: Simon Andrews

Source: NYT Recipe by Sohla El-Waylly

4-6 Servings

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Ingredients

Kosher salt

1 cup quinoa, rinsed

1 lemon

3 tablespoons olive oil

3 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons apple cider vinegar

Freshly ground black pepper

1 large bunch broccoli (about 1 1/2 pounds)

1 medium tart and crisp apple

4 ounces sharp cheddar

3/4 cup toasted pecans, roughly chopped

1/2 cup dried cranberries

Instructions

1. Bring a medium pot of water to a boil on high and season aggressively with salt. Add the quinoa, then reduce the heat to a simmer and cook until plump, about 15 minutes. Transfer to a fine-mesh sieve; rinse with cool water and drain well.

2. While the quinoa cooks, finely grate the zest of the lemon into a large bowl then cut the lemon in half. Add the olive oil, mustard, honey and apple cider vinegar, plus the juice of 1/2 lemon; whisk together. Season with salt and pepper to taste.

3. Peel the stem of the broccoli and trim off the dry end. Finely chop the entire broccoli and add to the dressing. Core the apple then finely chop the apple and the cheese; add to the broccoli and toss to combine.

4. Add the cooked quinoa, nuts and cranberries and toss to combine. Taste and add more salt, pepper and lemon juice as needed. Store refrigerated for up to 3 days.

   Rating System

   ⭐️⭐️⭐️⭐️⭐️ Vegetarian with no or minimal processed ingredients.

   ⭐️⭐️⭐️⭐️ Vegetarian with some processed ingredients

   ⭐️⭐️⭐️ Meat or Seafood with no or minimal processed ingredients

   ⭐️⭐️ Meat or Seafood with processed ingredients

   ⭐️ Dessert